Olive oil-based emulsion gels containing chia (Salvia hispanica L.) mucilage delivering healthy claims to low-saturated fat Bologna sausages

Câmara, Ana Karoline Ferreira Ignácio; Ozaki, Maristela Midori; Santos, Mírian dos; Vidal, Vitor; Ribeiro, Wanessa Oliveira; Paglarini, Camila de Souza; Bernardinelli, Oigres Daniel; Sabadini, Edvaldo; Pollonio, Marise Aparecida Rodrigues

doi:10.1016/j.foostr.2021.100187

Cited by 24 publications

(14 citation statements)

References 52 publications

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“…It is worth noting that lowering the n − 6/n − 3 ratio is important for improving the nutrition of meat products [48]. Table 5 shows that the n − 6/n − 3 ratio in lamb sausages was significantly reduced from 40.70 to 8.51 when the animal fat was replaced with oleogel, which was consistent with Câmara et al [49].…”

Section: Effect Of Lecithin/sms-canola Oil Oleogel On the Fattysupporting

confidence: 87%

Effects of Lecithin/Sorbitol Monostearate-Canola Oil Oleogel as Animal Fat Replacer on the Fatty Acid Composition and Physicochemical Properties of Lamb Sausage

Kong

Wang

et al. 2023

Journal of Food Processing and Preservation

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In the study, the oleogel developed by lecithin/sorbitol monostearate (SMS) with canola oil was prepared and used as lamb fat replacer (0, 25, 50, 75, and 100%) for lamb sausage. Lecithin/SMS-canola oil oleogel decreased the cooking loss, hardness, springiness, chewiness and resilience of sausage, without affecting the cohesiveness. The ratio of unsaturated to saturated fatty acid increased from 1.12 to 3.38 as the replacement increased from 0 to 100%, presenting a health implication. The sensory scores showed no significant difference when the replacement was lower than 50%. The TBARS values of treatment groups were significantly lower than the control after 24 d storage, indicating the retard of lipid oxidation. These findings suggest that 50% replacement of lamb fat with lecithin/SMS-canola oil oleogels may be the optimal for lamb sausages, which provide new information for developing healthy meat products.

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Section: Effect Of Lecithin/sms-canola Oil Oleogel On the Fattysupporting

confidence: 87%

Effects of Lecithin/Sorbitol Monostearate-Canola Oil Oleogel as Animal Fat Replacer on the Fatty Acid Composition and Physicochemical Properties of Lamb Sausage

Kong

Wang

et al. 2023

Journal of Food Processing and Preservation

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“…The fat replacement showed a 35% reduction in total fat and 46% in SFA content; an increase in MUFA level from 51.2 to 72.5 and PUFA level 2.2 to 9.7 g/100 g; and an increase in redness, yellowness, and cohesiveness values than control samples (Öztürk-Kerimoğlu, Kara, et al, 2021). Similarly, Câmara et al (2021) found an above 56% increase in PUFA levels and 47% and 74% reduction in SFA content and ω-6/ω-3 ratio, respectively, by replacing 100% pork backfat with olive oil and chia mucilage emulsion in bologna sausages without affecting overall sensory acceptance. Chicken ham developed with pre-emulsified or fresh olive oil to partially (50%) replace pork backfat presented lower content of SFA (by 21%) and a higher level of MUFA (20%) than control.…”

Section: Olive Oilmentioning

confidence: 88%

“…Besides enhancing fatty acid composition, hydrogelled emulsions also improved cooking yield, oxidative stability, and sensory properties (few exceptions of full fat replacements) of the reformulated products. Recently, various studies (dos Lima et al, 2021;Pintado & Cofrades, 2020;Pereira et al, 2020;Kim et al, 2020;de Carvalho, Munekata, de Oliveira, et al, 2020;Shin et al, 2020;Kim et al, 2021;Câmara et al, 2021;de Souto et al, 2021;Pintado et al, 2021;Bellucci et al, 2021;Öztürk-Kerimoğlu, Kavuşan, et al, 2021;Kumar et al, 2021;Zhu et al, 2021) discussed the successful improvement in the nutritional profile of processed meat products (i.e., bologna sausages, frankfurters, fresh sausages, fermented sausages, betters, pâté) using hydrogel emulsions to replace animal fat with different plant-based oils. However, few studies showed negative impact on textural parameters, especially because of full fat replacements.…”

Section: Hydrogelled Emulsionsmentioning

confidence: 99%

Future trends of processed meat products concerning perceived healthiness: A review

Badar

Liu

Chen

et al. 2021

Comp Rev Food Sci Food Safe

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The 21st-century consumer is highly demanding when it comes to the health benefits of food and food products. In the pursuit of attracting these consumers and easing the rise in demand for high-quality meat products, the processed meat sector is intensely focused on developing reformulated, low-fat, healthy meat products. Meat and meat products are considered the primary sources of saturated fatty acids in the human diet. Therefore, these reformulation strategies aim to improve the fatty acid profile and reduce total fat and cholesterol, which can be achieved by replacing animal fat with plant-based oils; it could be performed as direct inclusion of these oils or pre-emulsified oils. However, emulsions offer a viable option for incorporating vegetable oils while avoiding the multiple issues of direct inclusion of these oils in meat products. Processed meat products are popular worldwide and showing a gradually increasing trend of consumption. Various types of plant-based oils have been studied as fat replacers in meat products. This review will focus on possible methods to reduce the saturated fatty acid content in meat products. K E Y W O R D Sanimal fat substitution, emulsified meat products, emulsion, plant-based oil, saturated fatty acid INTRODUCTIONFood delivers health-promoting nutrients and bioactive compounds, provides energy for growth, functions as a structural component, and participates in all metabolic processes (Hygreeva et al., 2014). Meat and meat products as components of the human diet provide an important source of proteins with high biological value and nutrients (i.e., vitamins, essential amino acids, fatty acids, and soluble minerals) essential for biochemical and physiological stability (Kausar et al., 2019). However, the perception of meat fat as being high in saturated fatty acids (SFA) has led to the belief that meat, particularly red meat, should be avoided. The scientific rationale for decreasing fat intake in the diet, and, consequently, even if misguidedly, meat consumption, is the association between a high intake of SFA and the incidence of physiological disorders, such as obesity, type 2 diabetes, high blood lipids, high cholesterol level, and cardiovascular diseases (Islam et al., 2019;Kumar et al., 2017). Recent data published by the World Health Organization (WHO) showed that 39.5 million deaths out of 54.7 million global deaths are mainly due to noncommunicable diseases (WHO, 2018a). Such concerns have prompted the WHO to establish future recommendations for replacing SFA in meat products (López-Pedrouso et al., 2020), reinforcing dietary guidelines to reduce fat consumption, especially SFA (Sacks et al., 2017). Therefore, the

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“…The excellent technological properties of chia mucilage are due to its composition and chemical structure, guaranteeing great potential for use in the food, pharmaceutical, and packaging industries [ 14 ]. Chia mucilage is used as a fat substitute [ 15 , 16 , 17 , 18 ], texturizing agent [ 19 , 20 ], film-forming agent [ 21 , 22 , 23 , 24 , 25 ], cosmetic and pharmaceutical ingredient [ 26 ], and effluent treatment [ 27 ]. In addition, it can be used as a wall material in micro [ 28 ] and nanoencapsulation [ 29 ] techniques.…”

Section: Introductionmentioning

confidence: 99%

Chia Oil and Mucilage Nanoemulsion: Potential Strategy to Protect a Functional Ingredient

Fernandes

Egea

Salas-Mellado

et al. 2023

IJMS

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Nanoencapsulation can increase the stability of bioactive compounds, ensuring protection against physical, chemical, or biological degradations, and allows to control of the release of these biocompounds. Chia oil is rich in polyunsaturated fatty acids—8% corresponds to omega 3 and 19% to omega 6—resulting in high susceptibility to oxidation. Encapsulation techniques allow the addition of chia oil to food to maintain its functionality. In this sense, one strategy is to use the nanoemulsion technique to protect chia oil from degradation. Therefore, this review aims to present the state-of-the-art use of nanoemulsion as a new encapsulation approach to chia oil. Furthermore, the chia mucilage—another chia seed product—is an excellent material for encapsulation due to its good emulsification properties (capacity and stability), solubility, and water and oil retention capacities. Currently, most studies of chia oil focus on microencapsulation, with few studies involving nanoencapsulation. Chia oil nanoemulsion using chia mucilage presents itself as a strategy for adding chia oil to foods, guaranteeing the functionality and oxidative stability of this oil.

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Olive oil-based emulsion gels containing chia (Salvia hispanica L.) mucilage delivering healthy claims to low-saturated fat Bologna sausages

Cited by 24 publications

References 52 publications

Effects of Lecithin/Sorbitol Monostearate-Canola Oil Oleogel as Animal Fat Replacer on the Fatty Acid Composition and Physicochemical Properties of Lamb Sausage

Effects of Lecithin/Sorbitol Monostearate-Canola Oil Oleogel as Animal Fat Replacer on the Fatty Acid Composition and Physicochemical Properties of Lamb Sausage

Future trends of processed meat products concerning perceived healthiness: A review

Chia Oil and Mucilage Nanoemulsion: Potential Strategy to Protect a Functional Ingredient

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